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Birthday girl Maggie flies in from Chicago to launch search for the 2017 Rose of Tralee
Rose of Tralee Maggie McEldowney was in Dublin to officially start the search for her successor and to announce details of the 2017 Rose of Tralee International Festival from August 16-22. PICTURE: DOMNICK
LAST WEEK’S SUDOKU ANSWERS
WALSH
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5 2 9 8 4 3 1 7 6 2 1 4 9 7 8 5 6 3 3 6 8 4 2 5 7 1 9 9 5 7
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this week’s prize...
e30.00 PAT MOYNIHAN, ROSS RD, KILLARNEY DEADLINE FOR SUDUKO ENTRIES IS TUESDAY AT 5.30PM.
Please enter your NAME, ADDRESS and TELEPHONE below and send your sudoku answers to the SUDOKO COMPETITION, KILLARNEY ADVERTISER by the following TUESDAY AT 5.30pm and you will be entered into a free prize draw. Strictly one per household. Prizes must be collected within four weeks.
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INSTEAD of blowing out the 28 birthday candles in her native city of Chicago on January 2, Rose of Tralee Maggie McEldowney arrived into Ireland to launch the search for her successor. Sixty-five Roses from Ireland and Irish communities around the globe will travel to Kerry for the seven-day Rose of Tralee International Festival from August 16-22 while the 2017 Rose of Tralee will be crowned live on RTÉ on Tuesday, August 22. e. Maggie, who is Director of Development at Marist High School, said: “Entering the Rose of Tralee has been the best decision of my life so far. It is a celebration of all that is good about being Irish and I am encouraging Irish women and those with Irish ancestry to take part in a life changing experience. There is so much more that happens beyond the TV show in August. I was blown away by the amazing people I met during last year’s festival and I am thrilled to be part of the search for the 2017 Rose of Tralee.” Selections will take place from February to June and anyone interested in entering their local Rose of Tralee event can do so online at www. roseoftralee.ie. As the lead sponsor of the Rose of International Festival, Tipperary Crystal will present the 2017
Rose of Tralee with a complete collection of Tipperary Crystal fine jewellery, and quality products from its giftware and homeware collections. She’ll wear the splendid new featuring the Rose motif as the central framework, adorned in glistening crystals and the exquisitely crafted crystal perpetual trophy. The next Rose of Tralee will drive away from Tralee in a brand-new Kia from McElligotts Tralee, a world travel prize valued at €25,000, a weeklong holiday in Kerry from Kerry County Council, a tablet complete with a year’s subscription to Independent.ie, and a bouquet from flowers.ie while Sean Taaffe Group will look after all the hair styling needs of the 2017 Rose of Tralee. Every return visit to Tralee during the 2017 Rose of Tralee’s reign will be spent in comfort at the magnificent fourstar Rose Hotel, the home to OF THE WEEK the Rose of Tralee BRAISED LAMB International SHOULDER Festival.
Sudoku
SUDUKO
Fill in the grid so that every row, every column, and every 3 x 3 box contains the digits 1 through 9. No math, nothing has to add up – solve the puzzle with reasoning and logic.
9 2 3 6 8 2 4 1 7 9 4 2 6 7 4 3 1 7 2 8 6 2 4 9 1
tel. no:
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Killarney Advertiser 13.01.17
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RECIPE Killarney Park Hotel’s head chef Heiko Riebandt shares this classic dish
INGREDIENTS 1 deboned lamb shoulder 2 sprigs of fresh thyme 1 sprig of fresh rosemary 1 sprig of fresh flat parsley 1-2 cloves garlic 1 fresh bay leaf 2 tbsp extra virgin olive oil 1 tbsp sea salt flakes 2 medium onions 2 medium carrots 3 sticks of celery 1 tbsp tomato puree 2 cloves of garlic 4 sprigs of fresh thyme 2 sprigs of fresh rosemary 1 cup red wine 1 litre chicken stock METHOD Finely chop herbs, garlic, bay leaf and mix with sea salt and olive oil. Massage mix over lamb and tie with string. Preheat oven to 250 degrees C, place shoulder in roasting tray and cook for 15 minutes. Turn over and add chopped veg. When golden add tomato puree and herbs, pour in the red wine and chicken stock and turn heat down to 125 degrees C. Turn every 30-45 minutes. It takes three to four and a half hours to braise. Remove string, cover with tinfoil and a tea towel and rest for 10 minutes. Strain liquid and reduce slightly. Place 4 the on a warm serving dish and pour hot sauce over it.